okay if you're looking for that light Airy chocolate sponge cake the type that you find
at the bakery then I 100 promise you that this chocolate sponge cake recipe is it so to start
off you want to preheat your oven to 160c or 320F with the fan on and place a piece of baking paper
on the bottom of two eight inch cake tins without greasing the Bottom now usually you would grease
or line the sides but today we aren't going to be doing that so you just want to leave your cake
tins ungreased this is just going to help prevent our sponge cakes from deflating once you've taken them
out of the oven so set these aside and in a small bowl combine your dry ingredients so I've got two
tablespoons of all-purpose flour a third cup of cornstarch two tablespoons of cocoa powder
one teaspoon of instant coffee powder a quarter teaspoon of baking powder and a quarter teaspoon
of salt and then I'm just using a spoon to mix it all together you don't need to sift it just yet
set that aside and now we're going to separate the yolks and whites from four eggs so I just like to
use my hands for this I find it a lot easier and my egg yolks are less likely to break that way
okay once that's done in a medium sized Bowl add in your four egg whites and an eighth of
a teaspoon of vinegar and using either a hand or stand mixer whip on a medium high for about 30
seconds until it's frothy and then gradually add in a third of a cup of white granulated sugar once
that's added in mix on medium high for a further two minutes and then mix on low for one minute
and this will just help to get rid of any large air bubbles and give you a more stable batter in
the end it's really important to make sure your whisks or your bowl have no fat on them otherwise
your egg whites won't whip up properly so your egg whites should look like this in the end which is
known as stiff peaks and if it's not quite there yet then just keep mixing until you get there but
you just want to be careful not to over mix your egg whites because this can cause your sponge cake
to collapse when it's baking I have done a video on how to properly whip up egg whites which I'll
post a link to below okay now set your egg whites aside and in a large bowl add in a third of cup of
white granulated sugar along with one and a half tablespoons of warm water and mix that together
so that the sugar is coated in the water to that to add in your four egg yolks and two
teaspoons of vanilla and then beat on a medium high speed for four minutes and then turn your
mixer down to low and beat for a further minute once done your egg yolk mixture should be thick
and you should be able to create kind of ribbons with it like this next stream in two tablespoons
of unflavored vegetable oil with your mixer on a medium speed and mix until well combined
now to finish off you want to add in half of your egg white mixture and gently fold it with
a spatula until just combined it's okay if there are a few little lumps but try not to push out
too many of the air bubbles then you want to sift in your dry ingredients and this is just going to
help with the airy texture of our sponge cake and then gently fold that in until just combined and
then finish off by adding in your remaining egg whites and gently fold that through until just
combined you can use your spatula to gently break up any large lumps of egg whites but again do not
over mix okay so that is our batter all done you should have this kind of consistency and now you
just want to evenly distribute the batter into our 2 8 inch cake tins once that's done drop your
cake tins lightly onto your counter to remove any large air bubbles and then I also just like to run
a toothpick through my batter as well okay and now these are going to go into the oven for 20
minutes now to check if they're done just gently touch the top and it should make a little indent
that slowly bounces back or you can check with a toothpick too and if it comes out clean then it's
ready once the cakes are done the next steps are super important so you want to make sure that you
do them straight away so first you want to drop the tins from a height of about 10 centimeters
to release some of the Steam and then you want to immediately turn them over onto a wire rack while
they're still in the cake tins to completely cool so about an hour later turn your cake tins
over and your cake layers should still be nice and risen like this and then you just want to run a
thin knife around the edges to release the cakes from the cake tins and then turn them out onto a
wire rack but then you want to flip them over again so that the cakes are the right side up
now a little trick to make your cake layers look nice and neat is to gently rub the tops
off so that you know that little thin layer comes off and then do the same for the sides as well
I honestly can't tell you how incredibly soft these cake layers are I mean just look at this
close-up and how easily I can just kind of bend the sponge cake layers and they don't even break
now because sponge cakes don't have a lot of fat in them they can dry out just a little bit quicker
than regular cakes and so I like to brush my sponges with a little bit of simple syrup so
to make my simple syrup I'm just combining a quarter cup of white granulated sugar and a
quarter cup of hot water together and then mixing that together until the sugar is fully dissolved
and then I'm just using a pastry brush to generously cover the top and sides of my sponge
cakes with a simple syrup you can get creative with your simple syrup too and add other flavors
like coffee or do it with a flavored milk okay now to fill these sponge cakes I'm first going to be
making a raspberry jam filling it is literally one of the easiest things to make so you just
want to start off by placing a saucepan over a low heat and add in one cup of frozen raspberries
three quarters of a tablespoon of cornstarch one tablespoon of lemon juice and three tablespoons of
white granulated sugar then you just want to give that all a little mix and just let it slowly heat
up until the raspberries kind of break apart and everything comes together into a liquidy
mixture and then you basically just want to keep mixing this for a few minutes until it starts to
thicken up so a few minutes later this is what my raspberry jam filling looks like so it has
thickened up quite a bit which is what we want and now the next step to do is just to take this off
the heat and pour it into a heat proof bowl or jar whatever you want really and then just let it come
to room temperature it will continue to thicken up as it cools now I've just placed my raspberry
filling in the fridge to cool and in the meantime we're going to be making a chocolate whipped cream
so all you want to do is to a bowl add in two cups of cold whipping cream three tablespoons of cocoa
powder 3 tablespoons of icing sugar and half a teaspoon of vanilla and then using a whisk I'm
just going to hand whip that until I reach stiff peaks you can use a mixer for this too but just be
really careful not to over whip your cream okay so that is our chocolate cream all done it smells so
good and now we are ready to stack our cake so to stack my cake I'm starting off by placing my first
cake layer onto my cake stand and then spreading out a nice thin layer of my raspberry jam
next I'm placing some cut up strawberries all around the top I just like to halve mine and then
place them upside down and then I'm just going to spread out a generous amount of my chocolate
whipped cream on the top and smooth it out with my offset spatula then my next cake layer goes on top
and then I'm just going to go straight in with my chocolate whipped cream again and spread that out
and then I'm just placing some more strawberries on the top to decorate and then that is it my
chocolate sponge cake is all done this cake is honestly so so super light it is incredibly
delicious and has a beautiful note of chocolate running through the cake without being too much
um that is incredibly good it is so incredibly light I could probably eat this whole cake
myself and the strawberries and that raspberry jam just pair perfectly with the chocolate if
you try out this recipe don't forget to leave a review on my blog it really helps my content
reach more people and I love hearing from you guys I'll see you in the next video